I agree with several others that you shouldn't use all the water that this recipe calls for. I probably added 1/4 to 1/3 cup which was just about right. Other than that, the proportions are right on! Other personal observations/changes are as follows: I added just a bit (about 1/8 tsp.) of maple extract and about five minutes before removing from the oven I topped each sweet potato slice with a canned mandarin orange segment and a bright red, fresh cranberry. I think the flavor of this dish improves the next day, so I'll probably make it the day ahead from now on and then warm up when needed. Now that's a time saver when you're trying to prepare a big holiday feast.

Reviewer:

As others have noted I too never seem to get the proportions of sugar and butter the same every year. As to pre cooking my mother and aunts always boiled, peeled, than browned in butter before candying the sweet potatoes. Now I just peel raw, slice and brown, then candy. You can do everything but bake theme the day before and the hold their shape nicely. We do not do marshmallows.

Reviewer:

No complaints on this recipe. I feel if I cooked the sauce a little longer to gain some thickness to it, it would have coated the yams better. I did top off the dish with mini marshmellows baked briefly under a broiler for added touch. It really came out good.

Reviewer:

I've been looking for a basic recipe for candied yams for sometime. My search is now over! I boiled the potatoes until they were slightly tender. After they cooled, I peeled & cut them in to cubes. I then added all of the other ingredents, plus some vanilla, to a small pan until well blended; however, I cut the butter & sugar almost in half. Next, I placed the cubed potatoes and the sauce in a crockpot with a little cinnamon & nutmeg. When the potatoes were soft (not mushy) I added a handful of marshmellows. After about 10 minutes, I transferred the candied yams to a baking dish, topped the yams with more marshmellows, and broiled until the marshmellows were brown (this is why I cut back on the sugar b/c of the added marshmellows). I served the Candied Yams for Christmas dinner and my entire family LOVED them. My mom even said they were as good as hers when she used to make them for holiday dinners - now that's a compliment.